Chicken Escalope Recipe
This easy chicken escalope recipe is the perfect choice for a simple yet delicious dinner. With homemade breadcrumbs, fresh sage, and a tangy lemon butter sauce, this dish takes chicken escalopes to a whole new level of flavor.
Ingredients
- 4 boneless chicken breasts
- 10-12 fresh sage leaves
- 12 black peppercorns
- 8 tbsp plain flour
- 2 free-range eggs
- 150 ml/5fl oz milk
- 250 g/9oz fresh breadcrumbs
- 180 g/6¼oz unsalted butter
- ½ lemon juice only
- Olive oil for drizzling
- Splash balsamic vinegar
- 100 g/3½oz wild rocket leaves
- 80 g/3oz freshly grated parmesan
Instructions
- Sandwich each chicken breast between two sheets of cling film and use a rolling pin to flatten them into escalopes.4 boneless chicken breasts
- Season the chicken escalopes with chopped sage and crushed black peppercorns.12 black peppercorns, 10-12 fresh sage leaves
- Dredge each chicken escalope in flour, dip them in beaten eggs and milk mixture, and then coat them with fresh breadcrumbs.8 tbsp plain flour, 2 free-range eggs, 250 g/9oz fresh breadcrumbs, 150 ml/5fl oz milk
- Heat butter in a frying pan and fry the breaded chicken escalopes until they are golden brown and cooked through.
- Squeeze lemon juice into the pan and stir to combine with the browned butter.½ lemon, 180 g/6¼oz unsalted butter
- In a separate bowl, mix olive oil and balsamic vinegar, then add wild rocket leaves and toss to coat.100 g/3½oz wild rocket leaves, Splash balsamic vinegar
- Serve the chicken escalopes on plates, drizzle them with the lemon butter, and sprinkle with freshly grated parmesan cheese.Olive oil, 80 g/3oz freshly grated parmesan